Shrimp and Sausage Jambalaya

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As a Cajun girl born in Louisiana, I can verify that this recipe is excellent. It's easy to prepare and very flavorful. The amount of rice to the other ingredients is exactly the amount you would expect with a jambalaya. True to Louisiana cooking!

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The flavors were very nice, however, there was WAY too much rice ~ I would cut the rice down to 2-2 ? cups at most. As I don?t care for green bell peppers, I used a Poblano pepper instead, gave it a nice little extra kick?but not too much!

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I've never made Jambalaya before and didn't know what to expect. It was really good, expecially with all the meat/fish. I cut the recipe in half, becuase I was cooking for two and it worked out just fine. I also used red and yellow bell peppers as opposed to green and it was still luscious tasting. My hubby ate two bowls and he was in heaven. This will be a fun dish to cook when it's snowing in MT.

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I would do this again and only add two cups of rice.

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I made this recipe as soon as I saw it. I didn't have the ham, but so what.
My family went back for seconds and thirds till it was gone. The heat
from the jalapeno was great, hot but not burning. The combination of
sausage and shrimp was great. This is soooo good, a new comfort food
for me and mine. Loved the one pot usage.

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I used Andouille sausage, one jalape?o and a dash of red pepper flakes and even then it wasn't too spicy hot, although I admit that I really like the flavor of chili heat. Next time I'd double the fresh oregano and either reduce the amount of rice a bit or increase the stock. Mine turned out somewhat dry, which is one reason the recipe gets 4 instead of 5 stars from me. Great flavors--I bet it tastes even better tomorrow. It's just got to be screamin' fabulous to get 5 stars from me, and it wasn't that.

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Just made this recipe and it was fantastic. I made jambalaya before but it was boring. I thought it may be too much heat but with 7 shakes of tabasco, used one good size jalapeno and long grain Minute Rice, followed the recipe as read and the taste was PERFECT!!!! Do expect about 2 hours uninterrupted time but between every 8-10 minutes of cooking it left plenty of time to get the next ingredients ready. My family loved it, very meaty and made plenty, it filled my 9.4 quart dutch oven pot so there are plenty of leftovers. I've found my new best jambalaya recipe ever!!!

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When I saw the show, I knew I had to make this. I made it Sunday and it is delicious!!!!! I am not a seafood eater, but my husband is and he loved it. I have to say that the shrimp were pretty good. I used a little less heat than Ina and Amelia did, but it had the perfect spicyness (is that a word?. I used a little less lemon juice and it still had a good tartness to it. The shrimp were cooked perfectly. This is definitley a keeper!!!! Thanks for the great recipe.

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This was a lot of prep work but as far as actual cooking it was very easy. The flavors were good. We don't like green bell peppers so I replaced it with a yellow one, that was the only thing I changed. This recipe is a keeper. Ina's recipes are my FAVORITE!

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We Love heat: but when serving a one pot meal with Grand Children to Grand Parents eating; we were worried that this might be to spicey. It was GREAT. A pleasure to make a little prep time and easy to put together. This will be one of our family favorites.